Spicy Korean Bulgogi Rice Bowl Recipe

INGREDIENTS:

For the meat:

• ¾ Ib. lean ground beef
• 1½ Tbs low-sodium soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1 Tbs minced garlic (1 clove)
• 1 Tbs chopped green onion
• ¼ tsp pepper
• 2 tsp toasted sesame seeds

For the cucumber:

• 2 cucumbers, sliced thinly
• 2 tsp kosher salt
• ⅓ cup water

For the bibimbap:

• 2 cups brown rice
• 2 Tbs gochujang (red pepper paste), adjust to taste
• 1 Tbs sesame oil
• 1 Tbs toasted sesame seeds
• seaweed flakes (optional)

INSTRUCTIONS:

1. Marinate the meat for at least 10 minutes. Cook in a skillet over medium-high heat.
2. Place cucumber slices in a large bowl. Add salt and water, and let stand for about 5 minutes. Squeeze out all the water and spread slices out on a plate.
3. In a large bowl, add cooked meat, cucumber slices, rice, gochujang, sesame oil and sesame seeds. Mix together and enjoy!

Source: MJ and Hungryman

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